According to "Healthy You!," a study of over 7,000 consumers, 98% of consumers believe food can promote good health, 96% believe food can be used to manage a health condition, and 94% believe food can prevent disease.

Considering this information, what I find more interesting is the recent NAPSI article published in the USA papers. It reported... "With some 37 million elementary school kids heading off to class, activities shift into overdrive, mornings become hectic and a good breakfast is often sacrificed."

In fact, a Gallup Poll co-sponsored by the American Dietetic Association (ADA) found that an alarming 51% of the 400 children surveyed did not eat breakfast. According to the ADA, recent studies show that students who eat breakfast do better on some tasks of attention and memory and are more likely to have reduced nurse visits and attend school mor frequently. In addition, children who eat a healthy breakfast are more likely to meet their daily nutritional needs, keep their weight under control and have lower blood cholesterol levels.

When I first read the above article, the first thing I thought was how even when people KNOW without a doubt what is good for them, they tend to ignore it until it becomes a major problem ... or worse, a disability ...in their lives.

The same holds true for people preparing for retirement. People KNOW without a doubt that a small fixed income will mean hardships far into the future if they haven't planned an alternate source of funding, and yet they do little to prepare for retirement until it actually hits them.

Indian Food Flavors Garlic and Ginger

Garlic and Ginger are two vital ingredients of the indian cooking, this brings the
flavor and taste to the indian foods. Without these two components the indian food is
not complete and with addition of other spices the food becomes flavorish.

Garlic

Garlic is an herb that grows as a bulp in the ground much like onions.Garlic has the modern day cook when dishes are prepared and can be either chopped, ground or minced in receipes.Garlic is also used as medicines in many of the cultures for hundreds of years. It has a wonderful seasoning to add aroma taste and added nutrition in your dishes.

Ginger

Ginger is a bulb or horrizontial underground stem of a very leafy tropical plant. When use fresh form it flavor is lemony, sweet and spicy. In powdered form ginger
taste similar but lacks the lemony tones. Ginger can range in spiciness, so its best to smell or even taste a little before using it. If it is particulary strong then use a little bit of it in your receipe.
It is very popular in flavoring indian food and is also combine with other spices like coriander,garlic, mustard seed and fenugreek seeds.
Fresh ginger is particular good in making fish and meat because of its lemonary flavor, ginger soften the salty sea flavors. Dried ginger works well in sweet deserts and it also brightens the flavor of soups.

Indian Ghee

This a indian classified butter made from cow milk.Ghee is used in India and throughout South parts of Asia in our day to day cooking.Ghee is very rich in cholesterol and vitamin and is mostly used in indian cuisine.You can also serve ghee with roti, naan for extra flavor.
Ghee:This receipe calls for melting butter slowly over very slow heat.The water evaporates while the milk solids seperate.The foamy crest that forms on the top of the melted butter is then skimmed off.What is left after straining is pure butterfat, the clear golden liquid known in the hindi language as ghee.Strain off the golden liquid into a jar.Ghee can be used for long,slow frying, for it does not burn quickly as butter would and it can be kept for months without refrigeration as long as it is kept in a tight container. As it turn from butter to ghee, it flavor is transformed to delightful nutty taste,this enhances the indian food dishes in which it is used.

Chicken Tips and Tricks

The Basics

•Chicken is a versatile ingredient that can be used in a variety of cooking methods, ethnic cuisines and flavor combinations.
•For proper food safety, always wash your hands before and after handling raw chicken. Also, be sure to use clean knives, cutting boards and counters when working with chicken. Wash all with hot soapy water after using to prepare other ingredients.
•A meat thermometer or instant-read thermometer is the best way to check for the doneness of cooked chicken. The internal temperature should be at least 165°F when tested at the thickest part of the chicken.
•Bone-in chicken pieces or whole chickens take longer to cook but provide the best flavor in recipe use. Check out these delicious and easy ideas using whole or cut-up chickens

Chicken Tips and Tricks

The Basics

• Chicken is a versatile ingredient that can be used in a variety of cooking methods, ethnic cuisines and flavor combinations.
• For proper food safety, always wash your hands before and after handling raw chicken. Also, be sure to use clean knives, cutting boards and counters when working with chicken. Wash all with hot soapy water after using to prepare other ingredients.
• A meat thermometer or instant-read thermometer is the best way to check for the doneness of cooked chicken. The internal temperature should be at least 165°F when tested at the thickest part of the chicken.
• Bone-in chicken pieces or whole chickens take longer to cook but provide the best flavor in recipe use. Check out these delicious and easy ideas using whole or cut-up chickens.

Indian Cooking Tips and Ideas

Dhal

Dhal is puree of  lentils flavored with herbs and spices.This is served with all most all traditional indian food.
It is used as a sauce or refreshing soup and add moisure to the food  when eating over rice or any meat curry.You can use varies lentils like yellow split peas, yellow lentils or yellow mung beans. All lentils can be bought in any of Indian grocery stores.

Spices

Spices are the most important ingredient of the indian cooking and there are lots of them.This bring the flavor and taste to our indian dishes. The good part about indian spices is that it can be stored for a reasonable time and do not have to be refrigerated. Always store spices in a air tight containers because it tends to lose its smell and flavor.

Lamb

I have use lamb in my receipes, you can always substitue lamb for pork or beef if you prefer.
Fresh lamb is regarded as one of the tastiest meat once you get use to the taste. Good quality lamb can be obtain from any supermarket in your area.
Lamb can be prepared in different ways for example stew, roast, barbaque, curry, chineses style or also in coconut milk to bring the thai taste to your mouth. I most of the time buy my lamb and cut it myself at home this way I can decide if I want bone or boneless. Lamb is a very common dish in the indian society. You would be surprise that lamb bone can also be use to make brooth.

Basmati Rice

Rice has been mention in my receipies because Basmati rice is the most common and recommended rice use in all indian dishes. This is considered on of the best varieties of rice. It is long grain and has a pleasant taste and will hold well
when cooking and is very fluffy and does not get sticky.
Basmasti rice is available in all grocery stores even at costco.

Chutney

Chutney is a unique combination of fruits, seasonings, vinegar and sugar with an unlimited variations of ingredients. I would also say it is like pickles. Chutney brings extra taste to the main dish and is normally serve with your food.
There different kinds of chutney sweet ,sour or you could have something very spicy and hot.Chutney are available in indian grocery store or you could prepare your own homemade chutney.

Indian Curried Eggplant

2 large eggplant cut in 2 inches slices
1 medium onion cut into 1/4 inch slices
2 teaspoons curry power
4 to 5 curry leaves
3 teaspoons chopped garlic
1/2 teaspoon chopped ginger
1 teaspoon spices include mustard,cumin and fenugreek seeds
3 teaspoons cooking oil
1 whole tomato cut in slices
salt to taste
chopped cilantro

Directions:

1.Heat the oil in a large pan add the spices after 1 minute add the chopped onion  when it is brown add garlic and ginger,curry leaves and curry power mix well for 2 minutes and add eggplant and chopped tomato saute for about 3 minutes. Reduce heat and cook for about 30 minutes until the eggplant is tender.
2.Turn off heat and stir in the salt and garnish with chopped cilantro. Serve with rice, roti or naan.